new cheerios flavors

Their is in our area two new flavors of Cheerios ( or the clown would say donut seed varieties) I have tried both new varieties. the Dulce De Leche Cheerios--caramel flavored cheerios and Mulitgrain peanut butter flavor....I do like caramel and peanut butter...I think of these two varieties I prefer the peanut butter. I would recommend if these are in your area to try them both and see what you think....

Chicken in the Garden

Ok, I know, their is always chickens in my garden, but this is a recipe, duh i know again this is a recipe blog,lol.....Chicken with vegetables.....yum.

Chicken in the Garden
Mrs. M. P. Mapes

1 cup celery and leaves, sliced
2 Tablespoons cooking oil
2 cups chicken or turkey, cooked ( this would be good to use leftover chicken or turkey )
1 package frozen peas and carrots
3/4 cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon soy sauce
dash pepper
1/2 teaspoon instatn onion ( note - I put 1 cup chopped onion instead of instant onion)

Saute celery in oil for 3 minutes. Add chicken and brown lightly. Add rest if ingredients, except half the broth and cornstarch. Cook 10 minutes, then add remaining broth and cornstarch. Stir until thickened well. Serve hot on buttered toast or Englash Muffins. Serves 4

Southern cornbread

Here is a Delicios cornbread recipe from 1967...hmm, I think back in the day, alot of people made fresh -made bread more then they do now, at least I think.

Southern Cornbread
Mrs. Mary B. Mann

2 cups cornmeal, sifted
1 teaspoon baking powder
4 Tablespoons oil or melted shortening
1 teaspoon salt
1 teaspoon soda
2 eggs
buttermilk

Heat oil in iron skillet. To sifted cornmeal, add salt , soda and baking powder. Pour in enough buttermilk to moisten, then stir in whole egg and hot oil. Add enough buttermilk to make mixture of cake batter. Pour in skillet and bake until brown, about 45 minutes at 475 degrees. this recipe also can be used for corn muffins or corn sticks.

Jelly Pie

Is it anything better then jelly that is home-made, I think not. This recipe calls for jelly and I used plum jelly that I made myself, but can use any other variety as well.

Jelly Pie
Mrs. John Lazaroff

5 eggs ( reserve whites of 2 eggs)
2 Tablespoons sugar
1 cup sugar
1 cup jelly
1/2 cup butter
1 pie crust , unbaked

Beat butter and jelly together. Add eggs and 1 cup sugar. Bake in 1 crust 20 to 30 minutes until filling does not stick to spoon when tested. Beat reserved egg whites with 1 Tablespoon sugar. Spread over pie when it is done. Return to oven and brown 5 minutes.



then enjoy

Black Raspberry Gelatin Salad

Here is another gelatin salad from the year 1967...boy they ate alot of gelatin back then...I would eat more gelatin or rather make it more if my frig didn`t freeze things.

Black Raspberry Gelatin Salad
Mrs. Wiley Morris

1 package black raspberry gelatin
1 cup hot water
juice from 1 can blueberries
whipped dessert topping

Reserve 6 Tablespoons blueberry juice. Combine gelatin, water and remaining blueberry juice. Cool. Whip dessert topping and add 6 Tablespoons blueberry juice. Combine with gelatin after it has jelled.

Savory Beef Stew

Ok, this recipe called for using a dutch oven, I do have one, but I made this in the crockpot. My toaster oven won`t hold a dutch oven....waiting for a new stove.

Savory Beef Stew
Mrs. Jerry W. Franklin

2 Tablespoon shortening
2 pounds stew meat, cut in chunks ( used fajita meat)
1 large onion, sliced
4 cups boiling water
1 Tablespoon salt
1/4 cup sugar
1 teaspoon wocestershire sauce
1/2 teaspoon black pepper
1 cup celery, chopped
6 carrots, cut in quarters ( used baby carrots)
6 medium potatoes, diced
1/4 cup flour
1/2 cup cold water

Brown stew meat in shortening on all sides. Add onion, boiling water, salt , sugar, worcestershire sauce and pepper. Cook in dutch oven. Cover and simmer for 2 1/2 hours. Add vegetables when stew meat is almost done. Simmer stew for another hour until all vegetables are tender. Pour cold water into a shaker and add flour. Shake hard to blend. Remove dutch oven from heat and push meat and vegetables to side. Stir in flour and water mixture. Cook, stirring constantly until gravy thickens. Cook gently about 5 minutes longer. Serves 6 to 8.

Sour Cream Coffee Cake

Sorry for not posting earlier, but I have been out delivering Girl Scout cookies.

Sour Cream Coffee Cake
Mrs. Phillip A. Kubler

1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
1 teaspoon almond extract
2 cups cake flour ( measure before sifting)
1 teaspoon baking powder
1/4 teaspoon salt

Cream together butter, sugar and eggs. Fold in sour cream and flavoring gently into creamed mixture. Fold in dry ingredients. Spoon batter into greased floured angel food or Bundt cake pan. cover with half of topping then repeat. Bake 1 hour at 350 degrees.

Topping
1/2 cup nutmeats, chopped ( almonds recommended)
1 teaspoon cinnamon
2 Tablespoon brown sugar

Combine ingredients and mix well. Use blender for best results.


Oh yea , this recipe is from 1967 and is sure good.